Raw Creamy Vegan Mushroom Soup

This recipe was automatically translated from Romanian. View original here
Raw Creamy Vegan Mushroom Soup

I heard that raw mushroom soup is delicious but I didn't have the courage to make it myself. We liked it a lot and repeated at workshop it was just as successful.

I know that many will turn up their noses, but I would recommend you not to ignore it, especially if you want a diversification in the fasting menu, healthy and not only.

Ingredients

Cashew nuts
100 g
Oyster mushrooms
500 g
Garlic cloves
3 pieces
Lemon
1 piece
Sunflower oil
3 tbsp
Salt
1 tbsp
to taste
Fresh herbs (dill, parsley)
2 tbsp

Step by step

1

The first step is to soak cashews in water overnight - or at least 4-5 hours.

2

Pleurotus mushrooms wash well and drain.

3

Cut them into long, thin slices.

4

Add the oil, the juice of half a lemon, 1 teaspoon of salt and crushed garlic. Mix well and refrigerate overnight to marinate well. If you hurry, 4 hours is enough.

If you want even faster, and not necessarily raw - harden the mushrooms with oil, water and salt - then add salt, garlic and lemon juice.

5

After the cashews have softened well, prepare the cashew milk:

- wash the cashew water well in it, add it to the blender, pour 1.5 liters of hot / cold water and 1 teaspoon of salt.

6

Blend well for 3-4 minutes.

7

Pour the cashew milk into the mushroom bowl, mix well and season with salt and lemon if needed.

8

If you prefer, add chopped greens.

9

During the winter, you can warm it easily - or eat it so cold.

Good appetite!

Quantity: 2 l (6-7 servings)
Prep time: 10 min
Difficulty: easy
Ready in: 300 min
Publish date:

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